maryangelis posted: " 'Tis the season, gardeners! A dear Small Family at church set up a whole row of Patty Pan Squash next to the coffee pot, like a marching row of little golden bonnets. I just thought they were there as a successful centerpiece decoration. But Small Fam" consolationland
A dear Small Family at church set up a whole row of Patty Pan Squash next to the coffee pot, like a marching row of little golden bonnets. I just thought they were there as a successful centerpiece decoration. But Small Family Mother eagerly invited me to adopt as many as I wished, and take them home. I was happy to comply and took one, not wanting to be all grabby so others could have their share. Toward the end of fellowship hour, Small Family Father asked me to do him a favor and help myself to more. It sounded as if they'd been dining on Patty Pans at home, perhaps for days, so I took another. Today at sunrise as the light came in I took a picture of them, with some sprigs of wild rosemary.
It's something to be thankful for, the fact that we are so fortunate to have enough squash to share and pass around. Yes, in August we're getting our harvests of Squorsh, the proper name in a state where I once lived. My three plants are turning up a large zucchini every day, and the Wing Family kitchen garden (and Wing circle of friends) keep me supplied with more squash and bright smiles.
Zucchini Bread is of course a universal favorite. But this standby weekly recipe comes in handy at a simpler level. Often I add an apple or two to this, but the harvest isn't in yet and apples are expensive. Besides, yesterday at the open-air fruit stand the bargain bin held fresh local corn on the cob, a good apple substitute for yesterday's soup batch.
Five yellow and green summer squash, medium-small. Five ears of corn, cut off the cob. Five large carrots. Six inches of leek. Two celery stalks. Handful of green fennel stems.
This simmered up until soft, and went into the blender with seasonings:
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